First time making homemade pho

So for Thanksgiving, I decided to try to do the cooking.  Last year I did the turkey thing, and then we had turkey everything for the next four weeks.  I guess we just don't eat a lot. This year, I decided to make homemade pho from scratch.  The recipe is not that difficult, however, it is very time-consuming.  As it was my first time, I spent a lot of time adding things to adjust the taste.

What I used for the stock:

• 2 lbs beef bones
• 2 lbs ox tail

Kuma Japanese Restaurant

So my PI took us workmates to lunch, as two of our team members are leaving (or rather, graduated).  He picked out Kuma Japanese Restaurant, which is located at Dunbar & W18th Ave, across from the BC Liquor, if anyone knows the area.  We even got a ride in his fancy VW convertible there; my first time in one ever!  Let's just say that the ride was too short.  Anyway, I digress.

Our PI said that the place recently changed management.  As this was my first time there, I would not be able to compare.  Upon walking into the place, I noticed the woody theme that a lot of authentic Japanese restaurants seem to adopt; the tables, chairs, and even the plaque that menus were on were wood. Cultural artifacts were hanging around the place, such as wooden slippers (geta) and koi fish flags.  The servers wore an olive green wrap of some sort... some variation of a yukata? Ours pulled the order sheet from the folds. Very interesting.  There was a cute sign that says "Taste of Osaka" (rom. Oosaka no aji?) hanging by the teppan.